Yogurt thickeners

Pectin

When to Add: Prepare thickener in milk before heating and culturing.

Instructions: When making 1 quart of yogurt, pour 2 cups of milk into a blender. Add 1-2 teaspoons pectin (depending on the type of pectin), and blend until pectin is incorporated. Add to the rest of the milk and heat to 140⁰F. Cool to culturing temperature and add culture.

Keep in Mind: The quantity of pectin may need adjusting depending on the milk or pectin used. Sugar-activated pectin may require additional sugar in the milk to be effective. Calcium-activated pectin uses the calcium in the milk to set up. When using non-dairy milks, add the amount of calcium water specified by the recipe.

Pros: Best choice for vegan yogurts. Consistent results. Gives texture similar to gelatin and can be very thick.

Cons: Pomona’s is not available in all grocery stores (but you can find it here). Not suitable for those with a citrus allergy. Standard (sugar-set) pectin has a large impact on the flavor of the yogurt and requires large amounts of sugar. Not suitable for making raw yogurt.

Pros: Does not require additional heating or additives. Does not introduce other ingredients.

Cons: Powdered milk is processed, which you may be choosing to avoid. This thickener is not suitable for raw yogurt.

Gelatin

When to Add: Add to milk before heating and culturing.

Instructions: For every 3-4 cups milk, sprinkle 1 teaspoon of gelatin into 1 cup of cold milk. Gelatin must be heated to at least 95⁰F to activate. Mix well to combine. For yogurts cultured at room temperature, be sure to allow the milk to cool to the culturing temperature before adding starter culture.

Pros: Can achieve very thick, commercial-style texture. Neutral taste. Suitable for raw milk yogurt as it doesn’t need to be heated beyond the raw threshold.

Cons: Not suitable for vegetarians or vegans.

Agar

When to Add: Add to milk before heating and culturing.

Instructions: For every 3-4 cups milk, dissolve ½ teaspoon powdered agar into the milk. Heat to 190⁰F and hold for 10 minutes. Cool to culturing temperature and add culture.

Pros: Low allergen and good vegan option.

Cons: Texture may be inconsistent. Requires longer heating period to work properly. Not suitable for making raw yogurt.

Guar gum

When to Add: Add to milk before culturing or to yogurt after it's cultured.

Instructions: For every 3-4 cups milk, add 1 teaspoon guar gum to cold milk before heating and culturing. (You can also add it to milk after heating, but milk should be cooled first.) Or, add 1 teaspoon guar gum per 3-4 cupsof cultured yogurt.

Pros: Can be added after the yogurt is cultured. Does not require heating to work, so it is suitable for making raw yogurt.

Cons: Texture is not as smooth as other methods. Requires thorough blending to avoid lumps.

Tapioca starch

When to Add: Add to milk before heating and culturing.

Instructions: For 3-4 cups of milk, dissolve 2 tablespoons tapioca starch into the milk and heat to 140⁰F. Cool to culturing temperature and add culture.

Pros: Easier to find than some products. Good option for vegans.

Cons: Can be very inconsistent. If overheated, it will fail, but it must reach at least 140⁰F to work.

Arrowroot starch

When to Add: Add to milk before heating and culturing.

Instructions: For 3-4 cups of non-dairy milk, dissolve 1½-2 tablespoons of arrowroot starch into the milk and heat to 140⁰F. Cool to culturing temperature and add culture.

Pros: Good option for non-dairy milks.

Cons: Not recommended for use with dairy milks.

Ultra-gel (modified corn starch)

When to Add: Add to cooled milk after heating milk and before culturing.

While regular corn starch can be used, it is not particularly stable and can yield an odd consistency.

Instructions: For 3-4 cups milk, add ¼ cup Ultra-gel to the milk after is has beenheated and cooled. Mix well to combine.

Pros: Does not appear to require heat to work. Easy to find. Gives consistent results.